Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

Combine the Oreo crumbs and melted butter in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Refrigerate the crust while preparing the filling.

Toast the coconut flakes in the oven at 350°F for 5-10 minutes until lightly browned, stirring every few minutes.

In a large mixing bowl, beat the cream cheese, sugar, brown sugar, vanilla extract, and coconut extract until smooth.

Add 1/2 cup of caramel sauce and mix until combined.

Fold in broken vanilla wafers and toasted coconut flakes into the cream cheese mixture.

In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture in two additions.

Add about one-third of the filling to the crust and spread evenly. Drizzle with a quarter cup of remaining caramel sauce and swirl gently.

Repeat layers, adding remaining filling and caramel sauce, swirling as needed.

Refrigerate the cheesecake for 4-5 hours until set.

Top with mini chocolate chips and toasted coconut flakes.

For the chocolate ganache, microwave the semi-sweet chocolate chips and heavy cream until the chocolate is melted and smooth.

Drizzle chocolate ganache and remaining caramel sauce over the cheesecake before serving.